Homemade Strawberry Ice Cream
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 3/4 cup granulated sugar, divided
– 2 cups heavy cream
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
Directions:
1. In a medium bowl, combine the sliced strawberries with 1/4 cup of the sugar. Let sit for 15 minutes to allow the strawberries to release their juices.
2. Use a blender or food processor to puree the strawberry mixture until smooth. If you prefer a chunkier texture, you can mash the strawberries with a fork instead.
3. In a large mixing bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of sugar, vanilla extract, and lemon juice until the sugar is fully dissolved.
4. Stir in the pureed strawberries until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Prep Time: 20 minutes | Churning Time: 25 minutes | Total Time: 45 minutes + freezing time
Kcal: 250 kcal per serving | Servings: 8 servings
